Orange Mocha Frappuccino
ID: 940a5a6e...
A decadent homemade take on the classic mocha frappuccino, elevated with a custom orange-infused whipped cream and rich scratch-made chocolate syrup to beautifully bridge the gap between chocolate, coffee, and citrus.
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🍳 Cooking Flow
Steep cold brew concentrate in the fridge for 12-18 hours. → Simmer sugar, water, cocoa, instant coffee, and vanilla to make chocolate syrup, then let it cool. → Mix heavy cream, powdered sugar, vanilla, and orange extract in a whipped cream dispenser. → Blend ice, xanthan syrup, chocolate syrup, milk, and cold brew until smooth. → Assemble in a chocolate-drizzled cup and top with orange whipped cream.
Cooking Steps
Brief Cooking Order
Steep cold brew concentrate in the fridge for 12-18 hours. → Simmer sugar, water, cocoa, instant coffee, and vanilla to make chocolate syrup, then let it cool. → Mix heavy cream, powdered sugar, vanilla, and orange extract in a whipped cream dispenser. → Blend ice, xanthan syrup, chocolate syrup, milk, and cold brew until smooth. → Assemble in a chocolate-drizzled cup and top with orange whipped cream.
Introduction
A decadent homemade take on the classic mocha frappuccino, elevated with a custom orange-infused whipped cream and rich scratch-made chocolate syrup to beautifully bridge the gap between chocolate, coffee, and citrus.
Step 1
Combine coarsely ground coffee beans and water in a French press, cover with plastic wrap, and steep in the refrigerator for 12 to 18 hours to make cold brew concentrate.
Step 2
In a saucepan over medium heat, combine sugar, water, cocoa powder, and a pinch of salt. Bring to a boil, then stir in instant coffee and vanilla extract. Cool completely and pour into a container.
Step 3
In a bowl, mix heavy cream, powdered sugar, vanilla bean seeds, and orange extract. Pour the mixture into a nitrous-powered whipped cream dispenser and shake well.
Step 4
Press and filter the cold brew concentrate using a paper filter.
Step 5
In a blender, combine ice, xanthan gum syrup, a generous pour of the homemade chocolate syrup, milk, and the filtered cold brew. Blend on high for 45 seconds.
Ingredients List
Important Notes
Using coarsely ground coffee prevents the cold brew from getting muddy and over-extracted.
Xanthan gum syrup acts as an emulsifier to keep the blended ice and liquid from separating quickly.
Be careful with the orange extract as its flavor is highly concentrated; a little goes a very long way.
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